Ecogastronomia pratica (Pratice ecogastronomy)

Stomach, tonic, diuretic. Heart tonic. The Angelica is used as a natural regulator of hormones due to its properties emenagogics.

RECEITA (Recipe)1

To Preserve Angelica. Preserve a Angélica. Cut in pieces 4 inches long. Cortadas em pedaços de 4 centímetros de comprimento. Steep for 12 hours in salt and water.Parada Deixar em Imersão por 12 horas em água e sal. Put a layer of cabbage or cauliflower leaves in a clean brass pan, then a layer of Angelica, then another layer of leaves and so on, finishing with a layer of leaves on the top. Coloque uma camada de folhas de repolho ou couve-flor em uma panela de latão limpa, em seguida, uma camada de Angélica, em seguida, outra camada de folhas e assim por diante, terminando com uma camada de folhas no topo. Cover with water and vinegar. Cubra com água e vinagre. Boil slowly till the Angelica becomes quite green, then strain and weigh the stems. Ferver lentamente até a Angélica torna-se bastante verde, então a tensão e pesar as hastes. Allow 1 lb. loaf sugar to each pound of stems. Permitir um pão de açúcar libras para cada libra de hastes. Put the sugar in a clean pan with water to cover; boil 10 minutes and pour this syrup over the Angelica. Coloque o açúcar em uma panela com água limpa para cobrir; ferver 10 minutos e despeje essa calda sobre a Angélica. Stand for 12 hours. Repouso por 12 horas. Pour off the syrup, boil it up for 5 minutes and pour it again over the Angelica. Deitar fora a calda, ferva-o por 5 minutos e despeje-o novamente sobre a Angélica. Repeat the process, and after the Angelica has stood in the syrup 12 hours, put all on the fire in the brass pan and boil till tender. Repita o processo, e após a Angélica ficou no xarope de 12 horas, colocarem todos no fogo na panela e ferva até bronze concurso. Then take out the pieces of Angelica, put them in a jar and pour the syrup over them, or dry them on a sieve and sprinkle them with sugar: they then form candy. Em seguida, retire os pedaços de Angélica, colocá-los em uma jarra e despeje a calda por cima deles, ou secá-las em uma peneira e polvilhe-as com açúcar: eles formam então doces.

Preserve Angelica. It sliced of 4 centimeters in length. Let immersion for 12 hours in water and salt. Put a layer of leaves of cabbage or cauliflower in a clean brass pot, then a layer of Angélica then another layer of leaves and so on, ending with a layer of leaves at the top. Cover with water and vinegar. Simmer slowly until Angelica becomes quite green, then the tension and weigh the rods. Allow a sugar loaf pounds for every pound of stems. Put the sugar in a pan with clean water to cover; boil 10 minutes and pour the syrup on Angelica. Stand for 12 hours. Throw out the syrup boil for 5 minutes and pour it back over to Angelica. Repeat the process, and after Angelica was in 12 hours syrup, place all on fire in the pot and boil until tender bronze. Then remove the pieces of Angelica, put them in a jar and pour the syrup over them, or dry them in a colander and sprinkle them with sugar: they are so sweet.

RECEITA (Recipe 2)

Os talos de folha-de Angelica podem ser cozidos com 'paus' de ruibarbo, o sabor do composto será aceitável para muitos que não gostam de ruibarbo simples. The quantity of Angelica used may be according to circumstances, conditions and individual taste. A quantidade de Angélica usada pode ser de acordo com as circunstâncias, condições e gosto individual. If the stems are young and juicy, they may be treated like rhubarb and cut up small, the quantity used being in any proportion between 5 and 25 per cent. Se as hastes são jovens e suculentas, elas podem ser tratadas como ruibarbo e retira-se pequena, sendo a quantidade utilizada em qualquer proporção entre 5 e 25 por cento. If the stalks are more or less fully developed, or even rather old and tough, they can be excellently used in economically small quantities for flavouring large quantities of stewed rhubarb, or of rhubarb jam, being added in long lengths before cooking and removed before sending to table. Se os caules são mais ou menos plenamente desenvolvidos, ou mesmo muito antigo e resistente, que pode ser perfeitamente usado em quantidades economicamente pequenas quantidades para grandes aromatizantes de ruibarbo cozido, ou de compota de ruibarbo, que está sendo adicionado em comprimentos longos antes de cozinhar e removida antes de enviar à mesa. The confectioner's candied Angelica may be similarly utilized, but is expensive and not so good, whilst the home-garden growth in spring-time of fresh Angelica, with thick, stout leaf-stalks, and of still stouter flowering stems, is very easy to use and cheap. Angélica cristalizada o confeiteiro pode ser igualmente utilizada, mas é caro e não tão bom, enquanto o crescimento em casa-jardim na primavera tempo de Angélica fresco, com espessura, stout de folha de talos, e de caules de floração ainda mais robusta, é muito fácil usar e barato. If this flowering stem be cut whilst very tender, early in May, later leafstalks will be plentifully available for use with the latter part of the rhubarb crop. Se essa haste floral for cortada, enquanto muito concurso, no início de maio, depois a folha será abundantemente disponível para uso com a última parte da colheita de ruibarbo.

The leaf-stalks of Angelica can be cooked with ' sticks ' of rhubarb; the flavor of the compound will be acceptable to many who don't like rhubarb simple. The amount of Angelica used can be according to the circumstances, conditions and individual taste. If the rods are young and juicy, they can be treated as rhubarb and withdraws small, being the quantity used in any proportion between 5 and 25 per cent. If the stems are more or less fully developed, or even very old and tough, that can be perfectly used in quantities economically small quantities to large boiled rhubarb flavorings, or rhubarb compote, which is being added in long lengths before cooking and removed before sending to the Bureau. Angélica crystallized the confectioner can also be used, but is expensive and not so good, while the growth in home-garden in the spring time of fresh Angelica, with thick, stout leaf stalks, and flowering stems of even more robust, it is very easy to use and inexpensive. If this floral stem is cut, while very tender, in early may, after the leaf will be abundantly available for use with the last part of the harvest of rhubarb.